Peel the rhubarb and cut into pieces. Cut open the vanilla bean and remove the pulp.
Stew the vanilla pulp with the orange juice, sugar and rhubarb in a saucepan for about 5-10 minutes with the lid closed until soft.
In the meantime, hull the strawberries and cut them into quarters. Remove the saucepan with the rhubarb from the heat and stir in the strawberries and Grand Marnier.
Serve the compote cooled or lukewarm as desired.
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